Side Pannel
Pozole - Kfar
Pozole - Kfar
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Pork, Poultry
Ingredients List
- -----------------------------------SAUTE-----------------------------------
- 1 sm Onion; sliced thin
- 3 Cloves garlic; minced
Directions
THE SOUP
3 Country style pork ribs,
- boneless; chopped bitesize
2 c Clear broth, chicken or pork
4 c Water
1 Carrot; diced
1 Bell pepper; chopped
2 Celery tops; chopped with
- leaves
1 Bay leaf
2 tb Parsley; fresh, chopped
1 tb Good chile powder; to taste
1 tb Sweet Hungarian paprika
1 tb Chipotles en adobo; to taste
1 ts Fresh ground black pepper
1/2 ts White pepper
1/2 ts Salt; to taste
1/2 ts Mexican oregano; dried
1/2 ts Rosemary; dried
1/2 ts Thyme; dried
1 ts Cumin; powdered, =or
1/2 ts Cumin; whole, toasted, crush
1 tb Worcestershire sauce
x Chiles; as needed
ADD TOWARDS THE END
1 lg Can white hominy; minimum
- 16 oz, double is better
GARNISHES
x Tortillas, corn or flour
x Lettuce leaves; torn
x Monterey jack cheese; thin
- sliced
x Radishes; sliced
x Avocados; sliced
Pozole is a traditional Mexican soup that contains pork (and/or chicken)
and hominy. The result should be as clear as possible.
Brown the onions in a skillet with =no oil= over medium heat for about 15
minutes, stirring as necessary to make sure they do not burn. Add the
garlic and cook for additional 2 minutes, stirring constantly.
Add the soup ingredients and cook at a slow simmer for and hour or so.
When almost ready to serve, add the hominy, liquid and all. Cook for an
additional 15 minutes. Cut tortillas in strips 2" x 1/2" and either fry in
a shallow bath of oil or nuke to get them crispy. Place the tortilla strips
in a soup bowl, ladle over the pozole, and top with cheese, lettuce,
radishes, avocado slices, whatever sounds good at the time.
3 Country style pork ribs,
- boneless; chopped bitesize
2 c Clear broth, chicken or pork
4 c Water
1 Carrot; diced
1 Bell pepper; chopped
2 Celery tops; chopped with
- leaves
1 Bay leaf
2 tb Parsley; fresh, chopped
1 tb Good chile powder; to taste
1 tb Sweet Hungarian paprika
1 tb Chipotles en adobo; to taste
1 ts Fresh ground black pepper
1/2 ts White pepper
1/2 ts Salt; to taste
1/2 ts Mexican oregano; dried
1/2 ts Rosemary; dried
1/2 ts Thyme; dried
1 ts Cumin; powdered, =or
1/2 ts Cumin; whole, toasted, crush
1 tb Worcestershire sauce
x Chiles; as needed
ADD TOWARDS THE END
1 lg Can white hominy; minimum
- 16 oz, double is better
GARNISHES
x Tortillas, corn or flour
x Lettuce leaves; torn
x Monterey jack cheese; thin
- sliced
x Radishes; sliced
x Avocados; sliced
Pozole is a traditional Mexican soup that contains pork (and/or chicken)
and hominy. The result should be as clear as possible.
Brown the onions in a skillet with =no oil= over medium heat for about 15
minutes, stirring as necessary to make sure they do not burn. Add the
garlic and cook for additional 2 minutes, stirring constantly.
Add the soup ingredients and cook at a slow simmer for and hour or so.
When almost ready to serve, add the hominy, liquid and all. Cook for an
additional 15 minutes. Cut tortillas in strips 2" x 1/2" and either fry in
a shallow bath of oil or nuke to get them crispy. Place the tortilla strips
in a soup bowl, ladle over the pozole, and top with cheese, lettuce,
radishes, avocado slices, whatever sounds good at the time.
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